This spicy edamame recipe is easy and tastes incredible, thanks to garlic, ginger, and a spicy chili sauce. This is one of my favorite edamame recipes!

You’ll often see steamed edamame with sea salt on restaurant menus, but in this recipe, we kick the flavors up a notch. You are going to love the ridiculously easy ginger, garlic, chili sauce!

Of all the recipes I’ve tried, this is seriously my favorite way to cook edamame. It’s so flavorful!

Key Ingredients

• Edamame: These are young soybeans, which means the beans are soft and easy to eat. In this edamame recipe, we cook the beans inside their shell. You don’t eat the shell. I use my front teeth to scrape the beans out of the pod (they pop out easily). You can use shelled edamame in the recipe. I’ve included tips below the recipe.
• Garlic and ginger: I use a tablespoon each of minced garlic and ginger. If you don’t want to buy fresh ginger, look in the produce section of your grocery store for the tubes of ginger (sometimes you can also find frozen pureed ginger). 
• Soy sauce, maple syrup, and toasted sesame oil: I love the simple sauce in this recipe. It’s a little salty from the soy sauce (or use tamari), sweet from maple syrup (or use honey), and toasty from the sesame oil.
• Chili sauce: I love Sambal Oelek. It’s made with crushed raw red chiles, a little vinegar, and salt. It’s sold in most grocery stores. Check the grocery aisle where you’d buy soy sauce, and it should be there. If you can’t find it, Sriracha or Gochujang are good alternatives.

Find the full recipe with measurements below.

How to Make Spicy Edamame

Tip 1: Keep the shells on. You’ll start with fresh or frozen edamame in their shells. Since it’s more available where we live, we use frozen. You’ll steam or boil the edamame until the pods are bright green and heated through. I boil my edamame in the video in the recipe below.

Tip 2: Toss with our chili sauce. To make it, heat minced garlic and ginger in oil for a minute in a skillet on the stove. Now that the garlic and ginger are fragrant and have released their flavors into the oil, you can stir in soy sauce, maple syrup, and chili sauce. Toss the sauce with your cooked edamame pods, and you are ready to dig in.

Serving Suggestions

I love this as a snack or appetizer. It’s excellent served next to other appetizers like egg rolls, spring rolls, and homemade crab Rangoon. 

You can make it a complete meal by serving it next to rice, fried rice, homemade sushi, and stir fries like this broccoli chicken stir fry or this veggie stir fry. I also love it with chicken teriyaki!

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This spicy mayo recipe adds a delicious kick to just about everything! It’s perfect in rice bowls, sushi, sandwiches, and more!

I’m not exaggerating when I say that I’ve been adding this spicy mayo to just about everything lately. It’s unbelievably simple to make and so delicious.

You need less than 5 minutes and a few simple ingredients you probably already have on hand. You can use either sriracha or gochujang (Korean chili paste) to get that perfect spicy flavor.

Key Ingredients

• Mayonnaise: I’ve made this with Hellman’s (also called Best Foods), Japanese Kewpie mayonnaise, and homemade mayonnaise, and I loved all of them. I’d give the edge to homemade and Kewpie, but they genuinely all taste great. If you’d like to make vegan spicy mayo, use vegan mayo and make sure the other ingredients used to make your sauce are listed as vegan on their packaging.
• Sriracha or Gochujang: Most spicy mayos served at restaurants (especially sushi restaurants) use Sriracha, but this recipe works just as well with Gochujang, a Korean fermented chili paste. I absolutely love it and think it has more flavor than Sriracha. I also use it to make our hoisin sauce and this sesame garlic shrimp marinade. I find Mother-in-Law’s Gochujang in my local grocery store, but many more options exist if you go into an Asian or Korean market.
• Lime: A little fresh lime juice brightens the mayo and makes it a little lighter on its feet. Rice wine vinegar is a great substitute!
• Sesame Oil: We add a little toasted sesame oil to most of the sauces on Inspired Taste (see this tahini dressing or the sauce for our broccoli slaw as examples). You don’t need much, but it genuinely makes the mayo taste incredible.

Ways to Use Your Spicy Mayo

I use this spicy many so many ways. My current obsession is drizzling it over our egg roll in a bowl. The spicy, creamy sauce works so nicely with it. It’s fantastic for other rice or noodle bowls, with sushi, spread onto sandwiches, and served with burgers. Try it with our juicy burgers, smash burgers, turkey burgers, or our popular veggie burgers!

You can dip things into it, too. I love it with french fries, sweet potato fries, roasted potatoes, baked tofu, chicken nuggets, and even roasted veggies like roasted broccoli. Whenever you’re looking down at your meal and think this needs something, come back to this spicy mayo recipe. I bet it will help! More sauce recipes to keep in your back pocket are this burger sauce or fry sauce!

Easy Spicy Mayo

This homemade spicy mayo recipe takes minutes to make and is a game-changer for weekday dinners. Anytime I find my dinner a little lacking in flavor, I drizzle some of this spicy mayonnaise over the top, and the problem is solved! The most common way to make this is using sriracha for a spicy sriracha mayo. It’s delicious, but I highly recommend swapping the sriracha for gochujang (Korean fermented chili paste). It makes the mayo more flavorful and a bit more interesting.

Makes 1/2 cup

You Will Need

1/2 cup (113g) mayonnaise, try homemade mayo

1 to 2 tablespoons sriracha or gochujang

1 teaspoon fresh lime juice

1/4 teaspoon toasted sesame oil

Pinch salt

2 to 4 teaspoons water, to thin

Directions

1Add 1/2 cup mayonnaise, 1 tablespoon sriracha or gochujang, 1 teaspoon lime juice, 1/4 teaspoon toasted sesame oil, and a pinch of salt to a small bowl.

2Stir well, then taste for spiciness. Add the second tablespoon (or more) of sriracha or gochujang as needed. Depending on how you plan to serve it, consider thinning it with a little bit of water.

Adam and Joanne’s Tips

• Storing: When using store-bought mayo (like Hellman’s, Best Foods, or Kewpie), spicy mayo lasts 1 to 2 weeks in the fridge. When made with homemade mayonnaise, it should last about 1 week.
• Make it more spicy: With 2 tablespoons of sriracha or gochujang, this is medium spicy. For even more heat, add 1/8 teaspoon to 1/4 teaspoon ground chili flakes (like gochugaru) or use cayenne pepper.
• The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
1 tablespoon
/
Calories
99
/
Total Fat
10.5g
/
Saturated Fat
1.6g
/
Cholesterol
5.8mg
/
Sodium
178.3mg
/
Carbohydrate
0.9g
/
Dietary Fiber
0.1g
/
Total Sugars
0.6g
/
Protein
0.2g

AUTHOR:

Joanne Gallagher

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With this spicy pasta you can have dinner on the table in under 45 minutes. 

Hi there. It’s me, Joanne. This is an updated post from September 2009, which was only our third month sharing recipes with you. A lot has changed since then. Here’s the little blurb we wrote way back then. If you’re only interested in the recipe, scroll down to the recipe below.

From 2009: We are only into our second month here at Inspired Taste and I must say Adam and I are pretty excited with our progress.  It may not seem like too much, but yesterday we had a record breaking 64 unique visitors look at our site.  When we compare that with last month it has more than tripled.  We have also started to receive comments on various posts, which is quite possibly the coolest thing ever!  I knew we would be excited, but once we started hearing from people out there who liked something we did, it truly was an awesome feeling.  Sometimes I sit at my computer wondering if anyone will actually care about what I am saying, am I actually that interesting? … like right now, is someone really wanting to read about how many unique visitors we had yesterday?  It is incredibly humbling to know that people do take the time to view our work and possibly even try our recipes and then take the additional time to write to us either through email or by commenting on our site.

How to Make the Best Spicy Pasta with Shrimp and Clams

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice. This sauce is perfect with shrimp and clams, but you can also skip the shellfish and simply toss the sauce with pasta.

The shrimp are peeled then deveined and roasted in the oven while the sauce comes together and then added at the very end. The clams are washed and put into the sauce a few minutes before serving so they have a chance to open.

Spicy Shrimp and Clam Pasta

• PREP
  10 mins
  
• COOK
  35 mins
  
• TOTAL
  45 mins
  

This spicy pasta recipe comes from a coworker who was kind enough to let us in on one of his favorite recipes. The sauce comes together pretty quickly and is packed with flavor thanks to cooked onions, dry vermouth, red pepper flakes, fresh parsley and lemon juice.

Makes 4 to 6 servings

You Will Need

1 pound dry pasta such as spaghetti or fettuccini

Salt and fresh ground black pepper

1 tablespoon extra-virgin olive oil, plus more for cooking shrimp

1 tablespoon butter

1 medium onion, chopped

4 garlic cloves, minced

1/3 cup dry vermouth or substitute dry white wine

1 (28 ounce) can whole tomatoes

1 teaspoon red pepper flakes, or more to taste

1 teaspoon brown sugar

1/4 cup chopped fresh parsley

1 lemon, cut into wedges

1 1/4 pounds littleneck clams (about 15 clams), scrubbed

1  pound cleaned large shrimp

Directions

1Heat the oven to 400 degrees F.

2Add the olive oil and butter to a wide skillet (with lid) over medium heat. Once the butter has melted, add the onions and cook until softened, about 5 minutes. Add the garlic and cook for another 2 minutes.

3Pour in the vermouth and use a wooden spoon to scrape any bits stuck to the bottom of the pan. Add the tomatoes, red pepper flakes and brown sugar. Bring to a low simmer and cook until reduced slightly, about 8 minutes. While cooking, use a wooden spoon to break the whole tomatoes apart into bite-size chunks.

4Meanwhile, cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup of the pasta water.

5While the pasta is cooking, cook the shrimp. Toss shrimp with a tablespoon of olive oil, salt and pepper. Add to a baking dish and roast the shrimp for 5 to 10 minutes until pink, firm, and cooked through.

6When the sauce is done, add the clams and cover with a lid. Allow them to steam for 4 to 5 minutes. After 4 to 5 minutes, the clams should have opened, if one or two have not, remove from the pan and discard.

7Add the shrimp, cooked pasta, and about 1/4 cup of the pasta water. Toss well then cook one more minute until the sauce coats the pasta. Top with parsley and serve with lemon wedges on the side.

Adam and Joanne’s Tips

• The sauce can be made (without shellfish) up to 3 days in advance or frozen up to 1 month.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR:

Adam Gallagher

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High protein, low effort — these spicy tuna salad bites are packed with fiber and flavor and make the perfect healthy snack or a low-calorie lunch. This is part of my high-protein and fiber meals series.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More High-Protein Snacks

If you’re into quick, no-fuss meals that taste like they came from your favorite sushi spot, these spicy tuna salad bites are about to become your go-to. It’s basically a mash-up between a tuna salad and sushi hand rolls, minus the rolling stress.

We’re talking creamy Sriracha mayo tuna, crisp cucumber, celery, and bell pepper for crunch, all spooned onto nori seaweed squares for that salty umami snap. It’s light, yet super satisfying. Think of it as your protein-packed, fiber-rich lunch or snack that doesn’t need reheating or babysitting.

I love this recipe because it’s endlessly versatile — pile it onto rice or corn thins, crackers, or shove it in a wrap. And honestly, it’s just really fun to eat.

Macros highlights for 2 lunch portions (per serving): 340 calories, 40 grams protein, 3-4 grams fiber, 12 g carbs. Add a few shelled edamame beans for extra fibre. For 4 snack portions (per serving): 170 cal, 20 g protein, 2-3 g fiber, 6 g carbs.

 You might also like these recipes from the series: Asian cucumber salad (with tofu and edamame beans), baked chia oats recipe, viral carrot salad (with chicken and edamame), healthy chicken taco soup, or my high-protein butternut squash soup.

What You’ll Need

Here is what you’ll need for these spicy tuna salad seaweed bites. Find the full measurements in the recipe card below.

• Canned tuna – lean, high-protein, and affordable.
• Light mayo – keeps it creamy without the heaviness. Use Greek yogurt instead of or with mayo for extra protein.
• Sriracha chili sauce– brings the heat and some zing. Swap sriracha for gochujang if you want a richer, sweeter heat.
• Cucumber, red bell pepper, celery – add fiber, crunch, and freshness. Add shelled edamame or green peas to bulk it up with more fiber and protein.
• Green onion – gives a subtle sharpness and pop of flavor.
• Seasonings & Extras: Light soy sauce – umami booster (regular soy or Tamari are also great), rice wine vinegar or lemon juice for a little acidity to brighten the whole thing, sesame oil for nutty, toasty flavor, and toasted sesame seeds for garnish and crunch.
• Nori seaweed sheets – cut into squares, like mini wraps for your tuna salad. Serve on rice cakes or corn thins if you’re out of seaweed.

How To Make Spicy Tuna Salad Bites

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for spicy tuna salad bites.

• Dice all the veggies nice and small.
• Drain the tuna and mix with the mayo, sriracha, soy sauce, vinegar, and sesame oil.
• Stir in the diced veggies and green onion.
• Cut your nori into squares (kitchen scissors help).
• Spoon tuna mix onto each piece and garnish with sesame seeds and extra green onion.
• Optional: drizzle with more sriracha if you’re feeling bold.
• Serve immediately for best crunch!

Watch The Video

Recipe Tips

• Don’t go too chunky with the veggies—smaller dice = better texture.
• The tuna salad can be made up to 2 days ahead and stored in an airtight container in the fridge.
• Want more fiber? Throw in some edamame or finely chopped kale.
• For an on-the-go snack, pack the tuna mixture and nori separately and assemble just before eating to avoid sogginess.
• You can even sandwich the mix between two seaweed pieces for a little “seaweed sandwich” situation.

Serving Suggestions

I love these on their own as a snack, but they’re also fantastic with miso soup or a side of rice if you want to turn them into a meal. They’re great as party bites too—just set up a little DIY nori wrap bar and let everyone build their own.

If you’ve tried these spicy tuna salad bites or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

More High-Protein Snacks

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